Roasted Cauliflower

I got a duck sandwich from Lulu Petite recently. I ate about a half of it and turned the rest into a really good roasted mix that I ended up eating for the next two days. It's still one of my favorites. And since sandwiches are often so humongous that I often only eat half anyway, there's plenty of opportunity to make this. Better than eating soggy bread and cold meat later.

Preheat your oven to 400 degrees.

Saute in plenty of olive oil, just a few minutes:
1 stalk green garlic, chopped
Half a white onion, chopped into long pieces

Chop 1 head cauliflower into largish pieces and put the chopped cauliflower into a high-sided baking pan. Pour the garlic/onion/oil mix over the cauliflower and mix it up a bit. Add some oil if you don't think there's enough to coat the cauliflower.

Roast in preheated oven for about 10-15 minutes or until cauli is golden-brown, then toss it around again and roast for another 5-10 minutes until golden-brown again.

Meanwhile, cut your leftover sandwich bread into crouton-sized cubes.
Mix your bread cubes, the leftover duck meat (don't worry if you don't have much left; a little goes a long way in spreading flavor!), a big handful of pine nuts, golden raisins, salt, and again coat with olive oil.

Take your roasted cauliflower out of the oven, spread the above mixture on top of the cauliflower, and roast for another 5 minutes or so.

If you want to finish it off with some olive oil, don't be a stinge with quality or quantity.

When eating leftovers from this, don't microwave. The cauliflower gets soggy and the pine nuts get this weird texture, IMHO. Either rewarm in a toaster oven, oven, or on the stove, or eat it cold.